Rosemary Chocolate Truffles

Last night was the conclusion of a “grand” Memorial Day weekend. My parents came in and took the boys down to the Boulder Creek Fest where they all had a blast. There was much spoiling –meals out, bowling, batting practice at the amusement park and overall non-stop fun. A perfect weekend with the grandparents.

After an exhausting weekend of keeping up with my seventy year old folks, I put my children to bed for a solid night of rest. When thunder cracked so loud that my house shook, the boys bolted down to my tiny home office and made themselves comfortable with blankets on the floor as I worked.

As the little one fell asleep, the big one observed that he does so with his eyes half open, “that’s how you know he is really asleep.” I was told. I carried the big one up to bed for a quick tuck and an hour later hauled the sleeping little one up to his room. I guess all my workouts are really paying off –carrying 70 pounds of sleeping child up a flight of stairs makes me feel like I’m Ahnold.

After they were snuggled away in their beds and sound asleep I decided to work on a new chocolate recipe, galvanized by Holly’s challenge in the comment section of my Raw Chocolate Fudge post. She inquired about using stevia and cutting back on the agave in that dessert; in my quest to do so I came up with these extra dark truffles. Holly, thanks for your inspiration.

Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency

Remove from freezer and roll into 1 inch balls

Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat

Serve

Be sure to store in fridge to maintain texture and consistency

3.2.2885

In addition to Holly’s great request, teaching the 3rd graders to make chocolate fudge gave rise to this new recipe. For that cooking class, I brought in a dozen different herbs, spices, dried fruits and nuts and allowed the children to choose what to add to the basic recipe.

One of the 3rd graders, Zippy, made rosemary flavored fudge. I had hoped that one of the students would choose this herb as I was intrigued by the idea of adding it to chocolate. Her choice was sophisticated, adventurous and turned out to be one of my favorite flavors.

Comments

I was recently diagnosed with celiac and a host of other food allergies including all grains. In my research, I found the SCDiet. Is this similar to what you do? I noticed that chocolate is not allowed nor is stevia (because of how the stomach can’t break it down). Have you had any issues with these foods?

How do you tell what you can tolerate and what you can’t?

This blog has been a huge inspiration to me and I appreciate the work and time you put into it.

Oh how I love Rosemary, and in chocolate! I’m gonna have to play around with these. I’ll have to see what I can substitute for the coconut products, perhaps regular butter, or more nut butter? Thanks for the ideas!

These truffles look gorgeous, I might have to try a blonde version (no cocoa for me I’m afraid).

I’m intrigued about the stevia, it seems so contraversial that I’ve always avoided it. Have you done any research on the health concerns of steviol, the metabolite of stevia? I’d love to know what your thoughts are.

WOW- Elana these sound great!!
Thank you so much for taking the time to create this recipe:)
I feel famous!
I love your stories about your family and the boys- it makes these recipes all the sweeter.
Thanks again- I will make these this weekend for sure. Keep up the great work!!
Warmly, Hollyhttp://www.nourishingwisdom.com

Hi Betty -I think the SCD is fantastic, though no, do not follow it. Chocolate and stevia do work for me. When I cannot tolerate a food I know because I get bloated and have a pretty bad stomachache. I am so glad that you are enjoying this blog! Thanks for your comment.

Vittoria -You could also try cocoa butter, though it is quite costly. If you figure something out in place of the coconut oil/butter, let me know!

Naomi -While I haven’t done a great deal of research on stevia, I do know that most of the concerns regarding this sweetener have been publicized by the sugar lobby; in Japan it accounts for 40% of the sweetener market.

Holly -You are very welcome! Thanks again for your inspiration :-) xo Elana

HI Elana, my first time here, and I love your blog! quite a nice collection you have, and these truffles are such a unique flavor combination!

I’m a vegetarian food blogger hosting a Monthly Mingle food blog event this month featuring Appetizers and Hors’doeuvres, and these truffles would be such a great addition! pls take a moment to check event details and send in your entry :)

Hi, Elana. These sound fantastic, and I’m planning to make them for Christmas for my daughter (and me!) so we can have some special goodies of our own while everyone else is munching on traditional treats. And maybe we’ll share some of ours with them . . . :) One question about the stevia amount called for in the recipe: Is there a measurement equivalent for the dropperful called for in the recipe? My stevia is just in a bottle from which I shake out drops, so I really don’t know how much I should be adding to the recipe. Thanks for any help you can provide with this.

I just made these tonight and they are AMAZING! So rich and full of wonderful flavor. Next time, I will probably try softening the coconut oil to make it easier to mix everything together… This recipe is a keeper and I may try substituting other flavors (orange and raspberry come to mind). :-) Thank you so much!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. Please see our FAQ’s for more information.

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